Biology in Healthcare 2 Flashcards
(193 cards)
1
Q
Nutrition
A
Set of biological, psychological and sociological processes involved in the obtaining, assimilation and metabolism of nutrients by the body
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Q
Set of biological, psychological and sociological processes involved in the obtaining, assimilation and metabolism of nutrients by the body
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Nutrition
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Q
This is possible thanks to nutrition
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Eating food, digesting food, absorbing nutrients, and taking advantage of them
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Metabolism
A
Series of reactions that allow organisms to be built, degraded, and transformed
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Q
Series of reactions that allow organisms to be built, degraded, and transformed
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Metabolism
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Q
Process by which food is obtained, to later take advantage of its nutrients
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Feeding
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Feeding
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Process by which food is obtained, to later take advantage of its nutrients
8
Q
Food
A
Any substance that the body canassimilate and use for its vital functions
9
Q
Any substance that the body canassimilate and use for its vital functions
A
Food
10
Q
Nutrient
A
Chemical substance found in food; it serves the body energy to supply itself, perform its functions and form tissues
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Q
Chemical substance found in food; it serves the body energy to supply itself, perform its functions and form tissues
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Nutrient
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Q
It serves the body energy to supply itself, perform its functions and form tissues
A
Nutrient
13
Q
Goals of optimal eating in adolescence
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Adeuqate supply of energy and nutrients, avoid imbalances, and prevent diseases
14
Q
Purpose of adquate supply of energy and nutrients while eating during adolescence
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Optimal growth and development
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How to obtain optimal growth and development
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Get an adequate supply of energy and nutrients
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Aspects that influence an adolescent’s diet
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Increased energy demand, psychological changes, and biological risk factos, such as eating disorders and drugs
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Reasons adolescents have increased energy demand
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Growth, sexual maturity, increase in height and weight, accumulation of skeletal mass, changes in the composition of fat and muscle mass
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Variables that affect that amount of energy that each person requires
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Gender, physical activity, growth speed, amount of and and muscle, etc.
19
Q
Uni of measurement used to measure energy found in food
A
Calorie
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Calorie (cal)
A
Amount of heat or energy necessary to raise the temperature of 1g of water by 1°C
21
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Amount of heat or energy necessary to raise the temperature of 1g of water by 1°C
A
Calorie (cal)
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Kilocalorie (kcal)
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Amount of heat or energy necessary to raise the temperature of 1 kg of water by 1°C
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Amount of heat or energy necessary to raise the temperature of 1 kg of water by 1°C
A
Kilocalorie (kcal)
24
Q
Energy consumption recommendations for the general population
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Recommended Daily Intake (RDI)
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Recommended Daily Intake (RDI)
Energy consumption recommendations for the general population
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Good Eating Habits
Don't skip any meal times, select healthy food, follow diets planned by professionals, exercise, take responsibility for eating
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Effects of skipping meals
Negative effect at the cognitive level, impact on health and possible weight gain
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Characteristics of unhealthy food on the street
High staurated fat and sugars; poor in fibers
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Types of nutrients (2)
Macronutrients and micronutrients
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Macronutrients
Nutrients required in large quantities. They provide energy and form new structures.
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Nutrients required in large quantities
Macronutrients
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Micronutrients
Nutrients required in small quantities. They participate in the defense system and metabolic pathways
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They provide energy and form new structures.
Macro nutrients
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Nutrients required in small quantities
Micronutrients
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They participate in the defense system and metabolic pathways
Micronutrients
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Types of macronutrients
Carbohydrates, protein, lipids (fats)
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Types of micronutrients
Vitamins and minerals
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Proteins are formed by
Aminoacids
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Purpose of proteins
```
Growth of cells, tissues, and organs
They give us energy
Help with metabolism
Muscular contraction
Develop antibodies
```
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Purpose of fats
They give us energy
| They are essential for growth and health
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Types of fats
Saturated, mono-saturated, and poli-saturated
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Sources for saturated fats
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Red Meat Fat
Bird Fat
Sausages
Whole Milk
Cheese
Butter
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Sources for mono-saturated fats
Olive oil, dried fruit, peanuts, avocado, sesame seeds
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Sources for poli-saturated
Fish, fish oil. nuts. sunflower seeds, soybean, flax oil
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Result of decomposition of carbohydrates in the liver
Glucose or sugar
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Purpose of carbohydrates
Supplies energy to the brain and nervous system
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Forms in which carbohydrates are found
Sugar or saccharose, starch, fiber
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Places where sugar or saccharose are found
Fructose, glucose, lactose, galactose, maltose
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Fructose
Sugar in fruit
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Glucose
Sugar in blood
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Lactose
Sugar in milk
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Galactose
Sugar in vegetables
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Maltose
Sugar in cereals and barley
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Sugar found in fruit
Fructose
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Sugar found in blood
Glucose
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Sugar found in milk
Lactose
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Sugar found in vegetables
Galactose
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Sugar found in cereals or barley
Maltose
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Places where starch can be found
Cereales, tubercules and legumes
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Places where fiber can be found
Cellulose, pectins and gums
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Main source of energy in diets
Carbohydrates
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Cal/g of carbohydrates
4 cal/g
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Place in which excess carbohydrates are stored
Adipose tissue (fat)
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Fiber
Non-digestible carbohydrates with beneficial functions in GI and prevention of chronic diseases
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Non digestible carbohydrate with beneficial function in the gastrointestinal tract (GI)
Fiber
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Sources for carbohydrates
Fruits, vegetables, cereales, legumes, bread, tortillas, pasta, sweets, honey
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Cal/g found in proteins
4 cal/g
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Cal/g found in lipids
9 cal/g
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Preferrable origin of fat and reason
Vegetable origin, since they have unsaturated fatty acids and lack cholesterol
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Vitamins
Organic compounds that the body needs in very small amounts for certain chemical reactions to take place
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Organic compounds that the body needs in very small amounts for certain chemical reactions to take place
Vitamins
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Processes that use vitamins
Defense system and proper development and growth
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VItamins that can be obtained from bacteria in the large intestine
K and B12
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Types of vitamins
Fat-soluble and water soluble
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Examples of fat-soluble vitamins
A, E, D, and K
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Vitamins A, E, D, and K are examples of
fat-soluble vitamins
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Examples of water-soluble vitamins
B1-7, B12, folic acid, vitamin K, vitamin C, thiamine, riboflavin, niacin,
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B1-6, B12, folic acid, biotin and vitamin C are examples of
Water soluble vitamins
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Functions which use vitamin A
Eyesight health. Formation and maintenance of tissues, mucous membranes and skin
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Eyesight health. Formation and maintenance of tissues, mucous membranes and skin use
Vitamin A
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Sources of Vitamin A
Carrot, spinach, viscera, parsley, butter, tuna, cheeses and vegetables
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Carrot, spinach, viscera, parsley, butter, tuna, cheeses and vegetables are sources of
Vitamin A
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Functions which use Vitamin D
Calcium metabolism
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Calcium metabolism uses
Vitamin D
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Sources of Vitamin D
Sardines, tuna, fatty cheeses, margarine, mushrooms, eggs, fish, milk, yogurt
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Sardines, tuna, fatty cheeses, margarine, mushrooms, eggs, fish, milk, yogurt are sources of
Vitamin D
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Functions which use Vitamin E
Antioxidant and formation of red blood cells
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Antioxidant and formation of red blood cells are functions which use
Vitamin E
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Sources of vitamin E
Corn oil, wheat germ, hazelnuts, almonds, coconut, olive oil, margarine, walnuts
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Corn oil, wheat germ, hazelnuts, almonds, coconut, olive oil, margarine, walnuts are sources of
Vitamin E
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Functions which use vitamin K
Blood clotting
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Blood clotting uses
Vitamin K
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Sources of vitamin K
Green leaves and cod liver
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Green leaves and cod liver are sources of
Vitamin K
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Functions which use Vitamin B9 and B12
Clotting and circulation problems
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Clotting and circulation problems use
Vitamin B9 and B12
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Uses of vitamins B1, B2, and B3
Nourishment of the nervous system. Helps with stress and insomnia.
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Vitamins that nourish the nervous system and help with stress and insomnia
Vitamins B1, B2, and B3
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Uses of Vitamin B5
Collaboration in the production of hormones
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Vitamin which collaborates in the production of hormones
Vitamin B5
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Uses of Vitamin C
Antioxidant
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Vitamin which serves as a powerful antioxidant
Vitamin C
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Uses of Vitamin B6
Improves circulation. Helps with formation of red blood cells and brain function
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Vitamin which improves circulation. Helps with formation of red blood cells and brain function
Vitamin B6
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Uses of Vitamin B7
Helps with skin, nail, and hair health
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Vitamin which helps with skin, nail, and hair health
Vitamin B7
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Uses of Vitamin K
Fertility, pregnancy, fetus development, and aneia prevention
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Vitamin which helps with fertility, pregnancy, fetus development, and aneia prevention
Vitamin K
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Other name for B1
Thiamine
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Other name for thiamine
Vitamin B1
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Uses of B1(thiamin)
Allows the conversion of carbohydrates into enery, functioning of the heart in muscle contraction and conduction of nerves signals
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Vitamin which allows the conversion of carbohydrates into enery, functioning of the heart in muscle contraction and conduction of nerves signals
B1(thiamin)
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Sources of B1 (thiamin)
Egg, pork or beef, peanuts, chickpeas, lentils, hazelnuts, walnuts
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Vitamin that comes from egg, pork or beef, peanuts, chickpeas, lentils, hazelnuts, walnuts
B1 (thiamin)
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Other name for B2
Riboflavin
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Other name for riboflavin
Vitamin B2
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Functions which use vitamin B2 (riboflavin)
Body growth and red blood cell production
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Vitamin which helps with body growth and red blood cell production
B2 (riboflavin)
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Other name for vitamin B3
Nlacin
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Other name for vitamin nlacin
Vitamin B3
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Functions which use vitamin B3 (nlacin)
Synthesis and degradation of macronutrients, functioning of skin, nerves and digestive system
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Vitamin which help with the synthesis and degradation of macronutrients, functioning of skin, nerves and digestive system
B3 (nlacin)
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Sources of B3 (nlacin)
Beef liver, almonds, wheat germ, brown rice and mushrooms
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Vitamin which comes from beef liver, almonds, wheat germ, brown rice and mushrooms
Vitamin B3 (nlacin)
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Other name for vitamin B5
Pantothenic acid
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Other name for panthotenic acid
Vitamin B5
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Sources of B6 (pyridoine)
Sardines, walnuts, lentils, organ meats, chickpeas, chicken, tuna, hazelnuts
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Vitamin which comes from sardines, walnuts, lentils, organ meats, chickpeas, chicken, tuna, hazelnuts
B6 (pyridoine)
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Inorganic elements that the body needs in small amounts
Minerals
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Minerals
Inorganic elements that the body needs in small amounts
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Reason for the need of constant supply of minerals in our diet
Lose of them in sweat, urine, and digestive waste
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Examples of minerals
Calcium, iron, magnesium, phosphorous, zinc
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Calcium, iron, magnesium, phosphorous, zinc are examples of
Minerals
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Sources of calcium
Dairy products
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Mineral that comes from dairy products
Calcium
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Most abundant mineral in the body
Calcium
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Percent of calcium found in bones and teeth
98%
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Vitamin found in bones and teeth
Calcium
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Vitamin involved in the transmission of nerve impulses and muscle contraction
Calcium
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Processes which use calcium
Nerve impulses and muscle contractions
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Problems caused by calcium deficiency
Bone fragility
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Bone fragility is caused by
Calcium deficiency
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Sources of iron
Liver, red meat, lentils
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Liver, redmeat, and lentils are sources of
Iron
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Vitamin which is a part of the red blood cells that arry oxygen throughout the vody
Iron
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Places where iron is deposited
Bone marrow, liver and spleen
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Problems caused by an iron deficiency
Anemia
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Anemia is caused by
An iron deficiency
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Sources of magnesium
Soy, chocolate, and spinach
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Soy, chocolate, and spinach are sources of
Magnesium
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Processes which involve magnesium
Energy metabolism, muscle contraction
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Energy metabolism and muscle contraction use
Magnesium
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Deficiency which causes neuromuscular alterations
Magnesium deficiency
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Problems caused by a magnesium deficiency
Neuromuscular alterations
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Source of phosphorus
Meat, fish, liver, legumes, almonds and walnuts
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Meat, fish, liver, legumes, almonds, and walnuts are sources of
Phosphorus
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Combined wiith calcium, this vitamin is part of one of the most important elements in bones
Phosporus
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Vitamin which is used in most metabolic funtions since it is part of the enzymes involved in these processes
Phosphorus
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Mineral deficiency which causes bone, muscle, or neurological problems
Phorpshorus
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Problems caused by phosphorus deficiency
Bone, muscleand neurological problems
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Sources of zinc
Seafood, red meat, liver, walnuts and cheese
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Seafood, red meat, liver, walnuts and cheese are sources of
Zinc
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Processes which use zinc
Synthesis of neurotransmitters andmetabolism of Vitamin A, B6, and folates
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Synthesis of neurotransmitters andmetabolism of Vitamin A, B6, and folates use
Zinc
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Mineral which is important in the immunity of the organism
Zinc
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Problems caused by a zinc deficiency
Susceptibility to infections and mental disorders
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Mineral deficiency wich causes susceptibility to infections and mental disorders
Zinc deficiency
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Diet
Set of foods and dishes that are consumed every day, whether they are many, few, adequate or inadequate
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Set of foods and dishes that are consumed every day, whether they are many, few, adequate or inadequate
Diet
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Characteristics of a correct Diet
Complete, balanced, harmless, enough, varied, adequate
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What complete refers to when talking about a diet
Contains all of the nutrients
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What balanced refers to when talking about a diet
60-65% carbohydrates, <10% simple sugars, 12-15% proteins and 25-30% lipids
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What harmless refers to when talking about a diet
Poses no health risk, is free of pathogens, toxins and contaminants
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What enough refers to when talking about a diet
Has the quantity and quality for good nutrition and healthy weight
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What varied refers to when talking about a diet
Contains food from each group
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What adequate refers to when talking about a diet
Has adequate tastes, needs and is economic
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Groups within the plate of good eating
Fruits and vegetables, cereales and tubers, and legumes and foods of animal origin
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Number of levels within the Jug of Good Drinking
6
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Level 1 of the Jug of Good Drinking
Portable Water
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Level 2 of the Jug of Good Drinking
Dairy and soy products without sugar
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Level 3 of the Jug of Good Drinking
Coffee and tea without sugar
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Level 4 of the Jug of Good Drinking
Noncaloric drink with endulcation
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Level 5 of the Jug of Good Drinking
Juice, milk, sport and alcoholic drinks
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Level 6 of the Jug of Good Drinking
Sodas
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Examples of eating disorders
Anorexia, bulimia, malnutrition, overweight and obesity
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What obesity and being overweight reflects
An imbalance between the calories that are consumed and those that are expended
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An imbalance between the calories that are consumed and those that are expended cause
Obesity and being overweight
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Being overweight increases the risk of suffering from
Diabetes, cancer, respiratory problems, heart problems, high blood pressure, joint and liver problems
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Types of digestion
Mechanical and chemical
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Digestion where food is broken into smaller and smaller chunks
Mechanical digestion
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Mechanical digestion
Digestion where food is broken into smaller and smaller chunks
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Chemical digestion
Breaks down molecules contained in food to transform the into nutrients
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Processes which breaks down molecules contained in food to transform the into nutrients
Chemical digestion
